D. S. Basson

Predicting occurrence of rancidity in stored nuts by means of chemical analyses

P. C. Fourie, D. S. Basson, 1989 .

Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils

P. C. Fourie, D. S. Basson, 1990 .

Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.

L. Dicks, D. S. Basson, F. Mellett, 1996, Meat science.

The anthocyanin pigments of barlinka grapes

D. S. Basson, B. Koeppen, 1966 .

Sugar content of almond, pecan, and macadamia nuts

P. C. Fourie, D. S. Basson, 1990 .